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Sweet Bread Recipe – Basic Sweet Yeast Dough

This sweet bread recipe makes a beautiful, soft, lightly sweetened, and buttery bread loaf that’s delicious as toast with your morning coffee or tea. Top it with some butter and jam, and it’s as good as any cake or dessert!

If you love bread, make sure also to check out this brioche bread, easy no-knead bread, and bread maker bread – all staple recipes that I use very frequently.

Sweet Bread Braid sprinkled with sesame seeds on a baking sheet.

Lots of butter and egg yolks keep this bread recipe perfectly soft for a while. But, if you have leftovers, they make amazing french toast or a french toast casserole. Anyways you slice it; it’s a winner!

If you’ve ever had Challah or brioche bread, this one is very similar. Warm out of the oven, you’ll be fighting every fiber of your being not to eat the whole thing! You’ve been warned 😉

This recipe is also the same one I use when I make any kind of filled buns or pastries, or rolls. One batch will give you about 16 good-sized buns of your choice.

Things to make with this sweet yeast bread dough recipe:

Proofed sweet bread dough in a glass bowl on a board with a tea towel around.

Sweet Bread Ingredients:

Scroll to the bottom for a full printable recipe and instructions.

The basis for any good bread is good and unexpired yeast. I use active dry yeast or Platinum Superior Baking yeast. The latter always produces better-baked goods with more of a rise without collapsing when out of the oven.

Also, anytime I make yeast goods, I use Canadian flour. It is higher in gluten than regular American all-purpose flour, which yields better results, especially in this sweet bread recipe. A good alternative to Canadian flour is bread flour.

How to make Sweet Bread Recipe

  • Start by ensuring that your yeast is active by dissolving the active dry yeast in warm milk and leaving it in a warm place for about 10-15 minutes. If the yeast has foamed, and risen slightly, then you’re good to go. Otherwise, discard the yeast, and do not start this yeast bread with the recipe until you have unexpired active yeast.

Step by step pictures of yeast and milk mixture before and after rising.

Make the sweet bread dough.

  • To a mixer bowl, add the sifted flour, sugar, sour cream (pic 1), remaining milk, and the risen yeast mixture (pic 2).
  • Knead on low speed using the hook attachment until the dough somewhat comes together (pic 3).
  • Then turn up the speed slightly and continue kneading until it becomes very stretchy and tacky to the touch. Add the butter and salt (pic 4) and knead them into the dough. Sometimes, tearing the dough into chunks helps to incorporate the butter (pic 5).
  • The dough is well kneaded when you’re able to stretch a piece of the dough into a thin film/window without it tearing. This is called a “windowpane test,” which means that the gluten is well-developed and will hold up the structure of the dough as yeast fills it with air bubbles.

Step by step pictures to making the sweet bread yeast dough recipe

Proof & Shape

  • Transfer the dough to a well-oiled bowl and cover it with a tea towel (pic 7) and allow to proof until doubled in size (pic 8).
  • Next, dust your work surface with flour (pic 9) and add the dough (pic 10).

    This recipe makes one large braid, if you wish to have smaller bread loaves divide the dough into two and braid 2 braids instead of one.

    Divide the dough into 3 equal pieces – this is best done by weighing the dough (pic 11). Shape each piece into a tight ball, then roll it into a 20-inch rope ( pic 12).

  • Pinch the three ends together, then shape a tight braid, finishing by pinching the ends together again. Tuck both ends of the braid slightly underneath itself for better visual appeal.
  • Carefully transfer the braid to a baking sheet (pic 13) and leave it in a warm, draft-free place to proof until doubled in size ( pic 14).
  • Then, brush with a beaten egg yolk and sprinkle liberally with sesame seeds (pic 15) or poppy seeds (optional).

Step by step pictures of the yeast dough rising, then being shaped into a braid.


  • Bake in a preheated 350F oven for about 30-35 minutes or until the top is evenly golden brown. Another way to ensure that the sweet bread is baked through is to insert an instant-read thermometer into the middle. It should register 195F when the bread is ready.
  • Remove from the oven and allow to cool completely before cutting or serving.

Sweet Bread Braid with sesame seeds sprinkled on top, fresh out of the oven on a baking sheet with a towel around.

How to store this bread loaf?

Wrap it tightly with plastic wrap or cut the sweet bread in half and store it in a gallon-sized ziplock bag for up to a week. If you are not planning to eat within a day or two, freeze it in an airtight bag.

To thaw, leave on the counter until completely thawed or microwave in 30-second intervals until it’s soft and no longer frozen. Or, place in a preheated to 350F oven for about 10 minutes for that fresh-out-of-the-oven taste.

Other Yeast Baked Goods to try:

Sweet Bread Recipe

4.9 from 88 votes

This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that’s delicious as a toast with your morning coffee or tea.

Author: Marina | Let the Baking Begin
Course: Bread
Cuisine: American, Russian
Keyword: easter bread, pascha, sweet bread dough
Calories: 183 kcal
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 4 hours 5 minutes
Servings: 16 servings


Egg wash (whisk together)

  • 1 egg yolk
  • 1 tbsp water
  • 3 to 4 tbsp sesame seeds or poppy seeds (optional)


  1. Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)

    Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.

  2. Combine all ingredients:

    Into a bowl of a mixer, sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer, quickly mix the ingredients until a rough, shaggy mixture forms.

  3. Knead: Attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is adequately kneaded, a small piece can be stretched into a see-through "window" without tearing.

    Pro tip: Do not over-knead past a point where the dough is elastic and stretchy. If the gluten is overworked, it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.

  4. Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.

  5. 1st Rise:

    Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours.

    Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.

  6. Shape:

    This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.

    Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover it with a tea towel and leave for 10-15 minutes. This will relax the gluten and make it easy to roll.

    Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together.

    Now, tuck both ends of the braid underneath itself slightly to give it a better shape.

  7. 2nd Rise:

    Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size or a light pressing of the finger doesn't make the dough spring back quickly, but instead slowly springs back while still leaving slight indent.

  8. Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered.

    Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.

  9. Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F.

    If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.

    Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.

Recipe Notes

Sweet Bread Recipe for Breadmaker

To make the sweet bread recipe in the breadmaker, add the ingredients in the following order: milk, active dry yeast, vanilla extract,  room temperature butter, salt, egg yolks, sour cream, flour, and sugar. Turn the bread maker to a 1.5-hour dough cycle and allow it to run through. Then, continue with steps 5 and beyond.

Nutrition Facts
Sweet Bread Recipe
Amount Per Serving (1 slice)
Calories 183 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 75mg25%
Sodium 86mg4%
Potassium 71mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 248IU5%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • MD

    It was good, but not really sweet, and tasted more like vanilla than a sweet/bread, needed maybe a touch of something, I do not know.

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  • rr

    i have made this recipe about four times now and almost ALWAYS have to add more flour, and have seen many comments saying the same. a hit nonetheless though, i think keep in mind temp of your house and other ingredients as well .

    · Reply
  • Ronit

    When I made this the dough was super sticky and I could barely roll it out and make it into a braid. Any suggestions on how to avoid this? I have a kitchen aid mixer

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  • Wendy

    I am new to making bread. Is there a alternative to braiding. I struggled with it so much.I even tried You tubing instructions…sadly I made it through but my poor loaf shows my struggle.

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  • Stephanie

    The first time I used this recipe I was amazed at the wonderful smell. I made cinnamon rolls with the bread dough. I think the vanilla adds to the taste and smell just perfectly. The cinnamon rolls reminded me of the rolls we bought in the 50’s and 60’s from a department store in Birmingham, AL (Pizitz). This bread recipe comes the closest to that memory I have had since those days long ago.

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  • ma levita m javier

    I followed the recipe religiously.
    i had to add 1/2 cup more flour because the dough was wet.
    the finished product bread is not sweet.
    the bread is confirmed to be soft and buttery.
    for my next cooking, i will increase sugar to 1/2 cup to make it sweeter.
    maybe i will reduce the milk instead of adding more flour.

    · Reply
  • Jossie Rodriguez

    Wow! This recipe is Perfection! EASY TO MAKE….The texture, slightly sweet taste and WONDERFUL SMELL THAT FILLS MY HOME! This recipe is a KEEPER, IT CAME OUT BEAUTIFUL! I wish I could post a picture of it…AMAZING!

    · Reply
  • Neil P Frank

    Wow, just 3 cups of flour?! Am I making a loaf of bread or bread soup?! What I got is nothing that is portrayed in the photos. What am I doing wrong? I know how to measure but are you sure about your measurements?

    · Reply
    • Yep, I’m sure.

      If yours doesn’t look like mine does in the photos just an a bit more flour until it does. The dough should be very soft and sticky at first but come together into a ball and not stick to the sides of the mixer at the end.

      · Reply
  • prudy griffin

    havent tried yet in a few minutes i will i have a smzll toaster oven i have to play with the temperture and minutes. do you have any suggestions

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  • Chef Marco (Ret.)

    I can’t rate your recipe because I have not yet made it, but it sounds wonderful. Actually, I have a question. Does this resemble babka, the Eastern European bread?
    I recently bought a small boule sold as Irish soda bread which it definitely was not. It was definitely a yeast bread and reminded me of babka my grandma made when I was a kid. It had raisins or currants inside.

    · Reply
    • Yes! Absolutely!
      My grandma (we are Ukrainians) baked this type of bread by shaping a braid and then placing it inside a tall round mold. She also added raisins to it.

      I have made it with the addition of white chocolate chips, dried blueberries, and cranberries and it is the best thing in the world. Give it a try!

      Irish soda bread is made with baking soda and not yeast so it will have more dense instead of fluffy texture, so it makes sense that it was different.

      Hope you give this recipe a try and let me know how you like it

      · Reply
  • Marius Toddman

    who in god’s name uses a whole tablespoon of vanilla extract… in a 77% hydration dough

    · Reply
  • Makayla C

    I have made this recipe about three or four times in the last two months. Absolutely adore! Your notes are so easy to follow.
    This most recent time I had no milk and used almond milk as a substitute at a 1:1 ratio. And it came out exactly the same!

    · Reply
  • Melanie

    My son is doing a baked egg challenge and I am looking for bead recipes that have eggs in them and came across this one! Do you think I could do 2 whole eggs on place of the 4 yolks? I know it will potentially change the outcome slightly but wondered if it was a possible alternative. Thank you!

    · Reply
  • Nancy H Duncan

    Haven’t made yet, but looks delicious

    · Reply
  • Kim

    This recipe worked beautifully, and the first time I tried it, too! I did use regular all-purpose flour as it’s a little beyond my means to keep bread flour on hand, but it still worked beautifully and yielded a soft, buttery, airy loaf. Will make again!

    · Reply
  • Cecilia

    This bread was wonderful! I am thinking it would be amazing as a large danish with a cheese or fruit filling. Any ideas how that could be done?

    · Reply
    • Great idea! I have made this dough into small individual danishes here –

      · Reply
      • Cecilia

        Yes, I saw that, thanks. I think I may try rolling it out thin, spreading the filling in the center and then making thin slices on the side of the dough to fold over criss cross. Fingers crossed it works!

        · Reply
        • I think that would work. Please let us know how it goes if you make it 🙂

          · Reply
          • Cecilia

            Will certainly do, thank you!

          • Cecilia

            So I did use this today to make large danish type pastries and they turned out wonderful! I filled some with cream cheese mixture and others with a spiced walnut mixture. Don’t know if I can share a photo with you but I did take a couple pics. Delish!

          • Oh that’s awesome! You can send a pic or tag me on social media (Instagram, Facebook), I would love to see it!

  • Kathy

    I have made this bread 3 times now. First time it was perfect and I designated myself a “bread maker”. Lol. 2nd time I got knocked down a notch because it turned out tasty but as others have commented it was flat. Bummer. After reading others comments I realized try no 2 I let it proof to long. 3rd time’s the charm. PERFECT!!! Thanks so much for sharing this recipe and providing so many needed tips.

    · Reply

    Oh my Oh my…, I’m so glad that I bumped into this recipe becaaauuussseee ITS AMAZING! I use the dough to make 20 individual buns with chocolate melt inside (I’m smiling ear to ear). It’s the best! Honestly it’s sooo soft even the next daayyy! Thank you so much for the recipe, easy ingredients and no hustle in mixing. Very clear instructions! As an Asian, I grew up eating sweet bread as a treat! This has definitely brought back the memory when my Dad used to come home from work n had a box of sweet breads for me n my brother to enjoy Once again, THANK YOU! So happy now I could make this for my kids ❤️

    · Reply
    • Thank you for sharing your experience and memories ❤️
      Anytime I make anything with yeast bread I am reminded of my grandma who made sweet bread buns all the time. She made it with apples, poppy seeds, and even walnuts. It’s nice to be able to make foods that bring back such nice memories.

      · Reply
  • Jeff

    Excellent sweet bread! I did have to add about 1 cup extra flour in order to get a workable dough. And, I did add 1 tablespoon of Instant Clearjel to the flour because I always add it to keep baked goods extra moist and soft. I made the dough into cinnamon Babka buns this time. But, this is the perfect sweet dough for many different creations! Thank you!

    P.S. What is the purpose of the 2 tbsps. of sour cream?

    · Reply
  • Would this recipe work for cinnamon rolls?

    wanting to know if sweet dough will work for cinnamon rolls.

    · Reply
  • Aubree

    HELP. I’m not sure what I did wrong! I followed instructions to a T and my dough came out too tight! I used my hands since we don’t have a hook attachment and didn’t even get to 2 minutes of kneading before it became to tight and hard. I couldn’t have possibly over-kneaded in just 2 minutes right?

    · Reply
    • Hi Aubree,
      Sorry, I just saw your message.
      No, it shouldn’t be too tight at 2 minutes of kneading. Did you use all the same ingredients as the recipe states? Using any different ingredient (especially the flour), or too hot of water could cause completely different results.

      But, if anything, once you add the butter the dough will soften up and will be ok, I think.

      I hope you let me know how it went.
      Good luck!

      · Reply

        Yes, add the butter and everything will be alright I did have a panic attack too before I’m adding the butter. Once the butter corporates, the dough became super smooth and easy to handle.

        · Reply
  • Claudia

    Hi, the recipe looks delicious! I was wondering if I can do all the steps in the evening and leave out as it dobles up in size so I can bake it in the morning? Or should I refrigerate it after the last rise? Thank uou

    · Reply
    • I would proceed with the recipe all the way to shaping and allowing it to rise almost until it doubles, then cover with plastic and refrigerate. Then bake in the morning.

      · Reply
      • Gina

        Just to let everyone know, this bread didn’t work out well when I baked it the next day. I formed the braid and let it rise. It was big and beautiful. I put in the refrigerator overnight to bake the next morning and it was completely flat. I let it re-rise and it did but when I removed it from the warm over so I could preheat the oven, it fell again. It baked as just a big, flat loaf and you couldn’t even tell I had braided it. The taste was still good, but I wouldn’t recommend storing it overnight. Maybe I should have refrigerated it after the first rise. I’ll try it again soon.

        · Reply
  • Emilia

    I really enjoy the bread but was wondering if I could make it sweeter?

    · Reply
    • Adding sugar to already enriched dough will weigh it down. So while you can go up on the sugar, just know that the texture might be a bit more dense. I probably wouldn’t go higher than doubling the amount of sugar.

      · Reply
  • Rosana

    I was wondering if I could make this bread by hand because I don’t have a hook for the dough?

    · Reply
  • liz biggar

    Made this twice!! Love it, sooo good.

    · Reply
  • Tony P

    How long is the 2nd rise?

    · Reply
    • It really depends on your room temperature but typically it is about 1/2 the time of the first rise. If the first rise took 2 hours, the second one will take about 1.

      · Reply
  • Ally R.

    Hi Marina! Are you aware that this is challah? (Pronounced hall-ah) Like, it’s exactly challah, down to the braids and sesame seeds and everything. No snark meant here, but I must ask: have you ever met or lived near Jewish people? This is an extremely well known Jewish bread that is used in almost every type of Jewish celebration. It would probably be a good idea to incorporate the origins of this bread in your blog post. Shalom!

    · Reply
    • Hi Ally,
      That is a great observation 🙂
      I am aware, but challah is typically made with oil, not butter (like in this recipe) and carries a religious connotation. This enriched sweet braid is super popular all around the world, in many countries outside of the jewish communities. There are many recipes like this that have variations all across the globe with many cultures embracing the same elements, but putting their own spin on it.

      · Reply
  • Hi, can I add some lemon zest to the dough?

    · Reply
  • Teagan

    hi, how many tablespoons are in 3oz? Online it says 6 but that’s in fluid oz

    · Reply
  • Sherrie Buenger

    Awesome recipe! Definitely will be my go to for sweet dough. I also made cinnamon rolls with this dough and my husband loved them! He told me to never change recipes.

    · Reply
  • Jennifer

    This is an incredible recipe.

    · Reply
  • Vika

    I was wondering if I can use this dough as slider buns but omit the sugar? If so how much sugar should I omit?

    · Reply
    • Hi Vika, yes, you can add only 1 tablespoon of sugar in place of whatever the recipe calls and use this recipe for savory purposes.

      · Reply
  • Shannon box

    I just made this bread tonight. Boosted my pride I think im hot stuff now LOL.its the BEST. THANK YOU ❤

    · Reply
  • Kenalyn Petersen

    Followed the recipie to a T and still had to add about 1.5 c more flour to make it a correct bread dough consistency. Perhaps i did something wrong but over all this took a lot of time vs other traditional sweet breads so make sure you have a whole day to commit if you want tomake this bread.

    · Reply
  • Suki

    No idea how it managed to turn out perfectly, but it did.
    I was in a rush and kneaded everything by hand and only did half of the rise times, and prayed as I threw it into the oven.
    It came out absolutely incredible, perfect texture beautiful golden outside.

    · Reply
  • Rachel

    This bread is phenomenal. Every aspect is perfect. The perfect slight sweetness, great texture, and a beautiful loaf. This is only the second loaf of bread I’ve ever made but I found the recipe pretty easy to follow. Loved everything about this bread.

    · Reply
  • Mary Jo Longo

    I made cinnamon buns with this dough. So light and soft, just sweet enough. Can’t wait to try it again. Maybe just make the bread next time.

    · Reply
  • Yael

    This is challah, a widely known ashkenazi Jewish staple. You made challah. You need to update the origins up there.

    You wanna make challah, go for it. But call it what it is.

    · Reply
    • Thanks, Yael for your valuable input 😀

      · Reply
      • Karen

        Would this be a good dough for Easter Bread where colored eggs adorn the loaf during baking?

        · Reply
    • Jamaican sweet bread

      It’s not only your Jewish bread it’s actually allot of Jamaican recipes for this bread as well

      · Reply
  • Theresa

    It turn out perfectly.
    I just wish the dough was a bit sweeter.
    I will differently make this again.
    Thank you Marina for sharing. You certainly are a gifted chef

    · Reply
  • Jaren

    My bread deflated when I dabbed on the egg wash! What did I do wrong?

    · Reply
    • If the yeast dough is proofed for too long, the air bubbles get too big for the gluten strands in the dough to hold on to it, so when you touch it the air pockets break and deflate the dough.

      Next time only let it rise until it is doubled in size (about). To check it the dough is ready to be baked poke it with your finger about 1 inch deep. When it slowly fills up but still leaves a little bit of an indentation then it’s ready for the oven.

      · Reply
  • Candy Grant

    I have been looking for a dough recipe for my cinnamon rolls that was tender and fluffy and this recipe delivered on both! I was worried when the dough was so sticky and wet, but I followed the recipe exactly and the results could not have been better. I kneaded in my Kitchenaid stand mixer for 10 min on speed 2 and then increased to speed 3 for the final 10 min.

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  • Oti Melej

    Thanks so much for this!! Love the simple instructions and the bread turned out fabulous. I am a terrible baker and this was the first time my bread was simply delicious.

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  • Carly

    I don’t have stand mixer and bread machine so how many minutes for hand knead?

    · Reply
    • Just keep kneading it until it is tacky to touch, the dough might be very sticky at first, just heads up. If you have low protein flour you might need to add a little more flour to keep it proper consistency. Do not add too much flour or the sweet bread will be dense.Hope this helps!

      · Reply
  • Sally Backes

    Great recipe. Easy to make. I only use Dakota Maid flour from the state owned North Dakota Mill and Elevator. It is 14% protein and 250 falling numbers. Best quality for baking and the also mill organic flour.

    · Reply
  • Michelina Guerriero

    I haven ‘t made this yet, but i was thinking this might be good as my Easter bread, I would have to use a powdered sugar frosting and some colored sprinkles after I bake it , add some golden raisins and chopped nuts to the dough mix and shape it into a wreath. What do you think

    · Reply
  • Veronica

    Came across Your recipe on Pinterest and am so happy! Sweet bread is something I like, but have never made it. Just made yours and as you use your husband as your tester, my husband does the same! Your recipe rates a big 5 star plus. Just want to share that I topped it with a confectioners icing and roasted almonds. Husbands idea. Yum…. Thank you!

    · Reply
  • Melissa Dennis

    My husband and I tried this recipe the bread came out so beautiful puffy and soft. Definitely we will use this for our bread recipe……Thank you!!!

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  • Ilana Blankman

    This recipe was super easy to follow and the bread came out beautifully! I added raisins for a little extra sweetness and used the extra egg whites for brushing and it made a nice crispy, brown crust.

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  • Shannon

    Thanks for posting this, just made it and it was great! I was scared after I added the butter (doing it all by hand) I thought it would never come together but it tased wonderful.

    · Reply
    • Dan

      Same! (Butter concern and doing by hand)

      · Reply
  • Hay

    Hey I think 20 minutes has totally overworked my dough and now it’s pretty tight and won’t do the windowpane test. Might be worth making a comment in your recipe that the 20 minutes is based on machine type and that it might not take that long? I think if I had known that I wouldn’t have done it for the 20 minutes you said to.

    · Reply
  • Eva

    This bread looks and sounds fantastic and I’m good with all the instructions right up to the kneading time. I’ve never heard of kneading a bread that long. Usually it’s 5 to 8 minutes but 20 for this? Why so long? That makes me really nervous.

    · Reply
    • Hi Eva,
      Thank you so much!

      It needs to be knead until it stops sticking to the sides of the bowl. For my mixer it took 20 minutes, but if it happens sooner for your dough, then you can stop sooner. Hope this helps.

      · Reply
  • PattiAnn

    Do I have to make a braid with the dough? Or can I just make a loaf.
    Thanks for your reply.

    · Reply
    • You can make a loaf or any other shape you would like. Just make sure the dough is stretched out as it’s being shaped to give the bread the best texture.

      · Reply
  • Bobbi

    I want to make this closer to Christmas and give to my neighbors! Only problem is, it takes away the kneading by hand which brings a great deal of satisfaction.

    · Reply
    • You’re welcome to knead it by hand if that is what you prefer. It just might get a little messy since the dough is on the thinner side. Also, you’re welcome to add a little more flour to make the dough more manageable to work with, but then the end result will not be as fluffy. Either way, I think it’s a great Christmas gift idea!

      · Reply
  • michelle

    Can the sour cream be left out for this recipe? Can’t wait to try this recipe, looks really yummy!

    · Reply
  • Roger

    Tried this recipe today for the first time…… Excellent, great instructikns for a perfect bread. Looking forward to making it again.

    · Reply
  • Angelina

    I want to make this sweet bread with both: dryed cranberries and raisin. When do you think I should add them?

    · Reply
    • You can add them at the end of the kneading cycle. Just make sure that if you let them plump in some liquid, that you blot it with a paper towel before adding it to the dough. Otherwise you will be adding too much liquid to the dough and the dough can become runny.
      P.S. white chocolate chips are also a great addition to this sweet yeast bread, adds a nice carameliness if that’s a word 🙂

      · Reply
  • Natasha

    Oh. My. Goodness. My bread came out EXACTLY as pictured. Each step was executed as written and I am in LOVE with this recipe. Thank you!! My home smells like a bakery. ❤️ I can’t attach a photo but took one and it looks exactly like yours so thank you!

    · Reply
  • Ellemack

    YOU can change your life when you try something new! #covid-19 lbs! Out of the oven 10 minutes and half gone!

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  • Eudy

    Hi, can I use SAF instant yeast instead od the dry yeast? Should I still have to proof the yeast if I use the instant yeast

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  • Joni R

    Looks wonderful! How would I use this recipe for rolls? Thanks!

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  • sherry

    My egg bread turned out great! Everyone loved it and will definitely make it again. “nothing beats homemade fresh bread”

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  • Vanessa

    Thanks for sharing! Does it keep long?

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    • It keeps for a while. If you want it to stay fresh the longest, I would freeze whatever you think you might eat right away,then thaw in the fridge or the microwave before eating it. Toasting a slice is always nice.

      Wrapped, at room temperature it keeps for at least a week.

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  • Suzanne

    This looks so good! Could I use Greek yogurt instead of sour cream?

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  • Margaret Coffey

    Hi, when using the bread machine,, on the classic bread , can you add more sugar? Do you have a yeast bread that is a little sweet? My friend from west Virginia made the best bread, but it was a little sweet and so fluffy. Can you help a old lady? Thanks

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    • Hi Margaret,
      Have you tried this recipe? It is somewhat sweet and definitely fluffy, but if you want to you can add a little more sugar (no more than 1/4 cup more) to make it sweeter. Hope this helps!

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  • Pooja

    Similar to the other comments the bread tasted good but it was wide and thin. It was also a very difficult dough to work with and braid.

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    • The dough will be hard to work with if it was too hot in the room, or the dough was over-kneaded and the bonds between the gluten strands were broken. This will make the end result crumbly instead of soft and fluffy.

      When you’re kneading the dough it should be very soft, but not runny. If it’s runny, just add a couple tablespoons of flour at a time until it’s very soft, but no longer runny.

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  • Renee

    This recipe is the best and Completely fool-proof thanks to the amazing instructions! Thank you! This recipe is a keeper!

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  • Carol Lum

    Thank you! I’ll try the double braid stacking the next time.

    BTW In the recipe notes for the bread machine please add the vanilla.

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  • Carol

    My family loved this recipe. I made it twice in two days in a bread machine. So easy! Flavor and texture is amazing. Soft, pillowy and has a mildly sweet flavor.
    I did run into the same issue as the other feedback. Both times I made it, it came out a little wide and flat but still soft and edible. That didn’t stop my family from eating it. It was gone as soon as it came out of the oven. Will add extra flour the next time. Its a keeper! Thank you!

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    • Hi Carol, Thank you so much for sharing your feedback!
      Yes, you can either add more flour to the dough, or you can make two braids and stack them one on top of the other. Use 2/3 of the dough for the bottom braid, and 1/3 for the top. Stacking them on top of each other will give you more rounded and taller braid. And, as I’ve mentioned in the other comment, make sure not to ovenproof it – that will make it flow out and not up.

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  • Magda

    Hey! The bread came out tasting amazing but it came out wide and thin so I was wondering if there was something I could do to make it rise / bake taller rather than thinner?

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  • Julia

    Could you mix this recipe by hand? Or is a mixer recommended?

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    • It is kind of sticky when mixing, that’s why it’s easier with a mixer, but if you don’t mind the stickiness you can mix it by hand. Or add about 1/2 cup more flour to make it easier to mix by hand.

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  • Luba

    Thank you Marina for such a great recipe !!!!! Entire family loved it. Super easy and delicious ! I make a lot of your recipes just never comment .

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